Related Experiment Video

Updated: Jul 22, 2026

Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat
09:30

Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat

Published on: April 26, 2013

13.4K

Strategies to improve beef tenderness by activating calpain-2 earlier postmortem

M J Colle1, J A Nasados1, J M Rogers1

  • 1Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States.

Meat Science
|September 11, 2017
PubMed

Keywords:
BeefCaCl(2)CalciumCalpain-2FreezingTenderness

More Related Videos

Assessment of Myofilament Ca2+ Sensitivity Underlying Cardiac Excitation-contraction Coupling08:29

Assessment of Myofilament Ca2+ Sensitivity Underlying Cardiac Excitation-contraction Coupling

Published on: August 1, 2016

10.0K
Author Spotlight: Improving Beef Cattle Nutrition and Production with a Focus on Feed Efficiency and Meat Quality Traits Through Advanced Biochemical and Molecular Assays07:46

Author Spotlight: Improving Beef Cattle Nutrition and Production with a Focus on Feed Efficiency and Meat Quality Traits Through Advanced Biochemical and Molecular Assays

Published on: July 12, 2024

1.1K

Related Concept Videos

Methods of Controlling Food Spoilage01:26

Methods of Controlling Food Spoilage

Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...